Tomato Soup with Roasted Buckwheat for the Thermomix®

Ingredients

• 150 g onions (3 onions)
• 2 Garlic cloves
• 100 g carrots (1 carrot)
• 3 sprigs thyme
• 100 g celery stalks (2 stalks)
• 175 ml vegetable broth
• 1 kg ripe tomatoes
• 30 g buckwheat
• 2 tbsp olive oil
• 12 sage leaves
• coarse salt
• Pepper

Instructions

1. 1.

   Peel and halve the onions. Peel the garlic. Wash the thyme, shake dry, pluck the leaves and put everything into the mixing bowl. 5 seconds / level 6 chop.

2. 2.

   Use the spatula to push everything from the sides. Add 1 tbsp oil, 5 minutes / 120°C / level 2 sauté.

3. 3.

   Peel the carrot, cut into pieces. Wash, clean the celery, remove any strings if necessary. Wash the tomatoes, halve them and remove the stems. Put everything with the broth into the mixing bowl and 6 seconds / level 5 chop. Then push from the sides with the spatula and cook 20 minutes / 100°C / level 2.

4. 4.

   While the soup cooks, roast the buckwheat in a dry pan until golden brown and let it cool.

5. 5.

   Heat the remaining oil in a small pan. Fry the sage leaves portion by portion for a short time (watch out for splattering!). Remove with a slotted spoon and drain on kitchen paper.

6. 6.

   Puree the soup 25 seconds / level 5–9 increasing. Season with salt and pepper. Sprinkle with buckwheat, garnish with fried sage and serve.